These chocolate croissant hearts are easy to make, and are the perfect addition to a romantic or family-friendly breakfast.
1 Package Frozen Puff Pastry Sheets
2-4 Tbsp. Confectioners Sugar
2 c. Semi-Sweet Chocolate Chips (Try to use the dark chocolate chips)
3 Tbsp. Strawberry Jam
4 Tbsp. Butter, Melted
Preheat the oven to 400 degrees. Thaw the puff pastry sheets for about 15-20 minutes. Dust a flat surface with 1-2 of the tablespoons of confectioners sugar*, and roll out one of the puff pastry sheets, using a rolling pin (dusting the rolling pin as well). If the dough is still a little frozen, that is okay, as it will be easier to roll out. Roll the dough to about 1/2 inch thick.
Cut out the heart shapes using a heart-shaped cookie cutter. Brush each of the hearts with a thin layer of butter. Sprinkle some of the chocolate chips into the center of a heart, add a dab of strawberry jam in the center of the chocolate, then place another pastry heart over the top (with the butter side out).
Press the edges of the pastry dough together to seal in the chocolate, but the seal does not have to be perfect.
Bake in the oven for about 15 minutes, until golden brown on the top. Cool about five minutes, then serve.
*The confectioners sugar keeps the dough from sticking, just like flour, but adds a sweet taste to the pastry.